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Erle Dardick believes the multi-unit restaurant industry is leaving billions of dollars on the table so he outlined a clear solution for food businesses struggling to stay afloat or to grow during the recession in his new book, Get Catering and Grow Sales! A Strategic Perspective for the Multi-Unit Restaurant Executive.

“I believe the fastest-growing source of revenue for restaurants will be catering,” asserts Dardick, an experienced entrepreneur, “and I have no doubt it will be their most important revenue source during the next decade.”

Dardick, the CEO of MonkeyMedia Software, a food industry consulting and software company, has helped his firm’s clients grow their revenue by embracing a catering strategy. Catering, which can be supplied to corporations, organizations or private individuals, can include off-premise drop-off catering with or without set-up services or off-premise catering for pick-up. One’s catering strategy may even include altering menu selection, portion sizes, and the creation of a proprietary beverage. Many pitfalls and opportunities await those brands ready to incorporate a catering strategy.

“This is a book about driving new and incremental sales for our community’s brands,” writes Dardick. “It’s about getting out a roadmap for the future of how our industry can come together as a group and use Get Catering and Grow Sales! as a compass for innovating as a community. It’s about leveraging our assets to maximize catering as a substantial revenue channel in the multi-unit restaurant environment.”

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I believe the fastest-growing source of revenue for restaurants will be catering, asserts Dardick, an experienced entrepreneur, and I have no doubt it will be their most important revenue source during the next decade.

Dardick, the CEO of MonkeyMedia Software, a food industry consulting and software company, has helped his firms clients grow their revenue by embracing a catering strategy. Catering, which can be supplied to corporations, organizations or private individuals, can include off-premise drop-off catering with or without set-up services or off-premise catering for pick-up. Ones catering strategy may even include altering menu selection, portion sizes, and the creation of a proprietary beverage. Many pitfalls and opportunities await those brands ready to incorporate a catering strategy.

This is a book about driving new and incremental sales for our communitys brands, writes Dardick. Its about getting out a roadmap for the future of how our industry can come together as a group and use Get Catering and Grow Sales! as a compass for innovating as a community. Its about leveraging our assets to maximize catering as a substantial revenue channel in the multi-unit restaurant environment.

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Filtros

MonkeyMedia Software